Ingredients:
650g casserole steak
One large onion
Two tablespoons paprika
1 red pepper
1 clove of garlic
Two carrots
1 tin of tomatoes
1 stock cube
150ml cream
Olive oil
Method:
1. Chop the onions and garlic and gently brown them in some olive oil. Add the chunks of casserole steak and lightly fry.
2. When the onions and beef are lightly brown, stir in your chopped pepper and carrots.
3. Mix your stock cube with water and stir in with the tin of tomatoes.
4. Add the paprika and leave to simmer for two hours, stirring occasionally.
5. When the sauce begins to glisten and thicken, taste it and add salt and pepper accordingly.
6. The meat should be soft and flaky, so feel free to cook for longer if it still feels tough. This dish can be easily reheated once made.
7. Swirl two tablespoons of cream (or sour cream if you prefer) right before serving.
8. The dish works well with baked potatoes, rice, mash or even crusty bread and green vegetables.
650g casserole steak
One large onion
Two tablespoons paprika
1 red pepper
1 clove of garlic
Two carrots
1 tin of tomatoes
1 stock cube
150ml cream
Olive oil
Method:
1. Chop the onions and garlic and gently brown them in some olive oil. Add the chunks of casserole steak and lightly fry.
2. When the onions and beef are lightly brown, stir in your chopped pepper and carrots.
3. Mix your stock cube with water and stir in with the tin of tomatoes.
4. Add the paprika and leave to simmer for two hours, stirring occasionally.
5. When the sauce begins to glisten and thicken, taste it and add salt and pepper accordingly.
6. The meat should be soft and flaky, so feel free to cook for longer if it still feels tough. This dish can be easily reheated once made.
7. Swirl two tablespoons of cream (or sour cream if you prefer) right before serving.
8. The dish works well with baked potatoes, rice, mash or even crusty bread and green vegetables.
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